Maple Cinnamon Rolls
So here we are- the first week of December. What’s that like for you? What are the memories and feelings and thoughts attached to the 31 days we’re entering into?
For many of us, December means holidays and family, celebration and shopping. In our house, Christmas is still so wrapped up in the lights and wonder and hot cocoa-ness of it all, and that, combined with my upcoming book release, has already got us busy and full of anticipation. But for as many of us there are that started December 1st with starry eyes and hearts full of cheer, there are just as many hurting, feeling lonely, and wondering where all the wonder is. Today, at the risk of being way too serious in the opening paragraph of a food blog post, I want you to know this: you are loved, you matter, and you’re welcome to embrace whatever sentiment you need to this year.
So before we’re all gung-ho on cookie exchanges and tacky sweater parties, I want to share these maple cinnamon rolls, a true comfort food recipe, and ask you to take inventory of the people in your life who may need more love this year. Is there someone who needs to feel the glow of your friendship and affection? Share it freely, whether with a card, a coffee date, or a batch of these sweet rolls, and know that your love makes the biggest difference this time of year. The world needs more people who freely offer what they have to the people around them.
Maple Cinnamon Rolls
Ok, phew. If you’ve made it this far in the post- CONGRATULATIONS. Your reward is a yummy, warm, fall-scented twist on one of my all-time favorite treats: these maple cinnamon rolls. Every year, I create a number of sweet roll recipes, because they’re always such a hit. My kids love them, you guys love them, EVERYBODY LOVES THEM. So these maple cinnamon rolls have been a long time coming; after all, few things go hand in hand with breakfast and cinnamon like the comforting flavor of pure maple syrup.
This recipe was adapted from the ever-popular overnight cinnamon rolls . In place of the sugar and brown sugar that ordinarily sweetens the rolls, I’ve used maple syrup. In addition to the cinnamon brown sugar filling, I’ve added a handful of chopped pecans both of texture and flavor. That, plus the ridiculous-delicious maple glaze that goes on top, makes the yummiest addition to our round-up of breakfast all-stars.
If you’re looking for a fancy treat to love on your friends and family with this year, please consider these maple cinnamon rolls. Hugs to you today and in the days that are coming, and happy baking!
If you like this recipe you should try:
Overnight Cinnamon Rolls
King Cake Cinnamon Rolls
Cookies and Cream Rolls
Mini Cinnamon Rolls
Gingerbread Cinnamon Rolls
Maple Cinnamon Rolls
These maple cinnamon rolls feature a cinnamon brown sugar filling, toasted pecans, and loads of cozy maple syrup!
- Prep Time: 30
- Cook Time: 30
- Total Time: 240
- Yield: 12 Rolls
- Category: Breakfast
For the dough:
- 1/2 cup milk, lukewarm
- 1/2 tablespoon active dry yeast
- ¼ cup unsalted butter, melted but not too hot
- 1 large egg
- ¼ cup real maple syrup
- 2–1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 3 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 6 tablespoons brown sugar
- 1/3 cup finely chopped pecans
For the frosting:
- ¼ cup unsalted butter, melted
- ¼ cup maple syrup
- 2 cups powdered sugar
- Pinch of salt
- 2 tablespoons milk
To prepare the dough:
- In the bowl of a stand mixer or a large bowl, sprinkle the yeast over top of the lukewarm milk. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, and maple syrup until smooth. Add about half of the flour plus the salt into the yeast mixture and stir until combined. Pour in the remaining flour and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 hours.
- Once the dough has risen, dump it out onto a lightly floured surface. Use a floured rolling pin to roll it into a large rectangle about 11”x21” in size. Pour the melted butter for the filling on top of the rolled out dough and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Sprinkle on the chopped pecans as well. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 1-1/2” sections and lay them out spiral side up in a lightly greased sheet pan or baking dish, about 2” apart. Alternatively, you can bake them in greased muffin tins as well. Cover with plastic wrap and allow to rise again, about 40 minutes.
- In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 20 minutes or until the edges are barely golden and the internal temp of a roll is 190 degrees. Remove from the oven and prepare your frosting.
To prepare the frosting:
- Stir the butter, maple syrup, salt, and powdered sugar together with an electric hand mixer. Add milk 1 tablespoon at a time until the desired consistency is reached. Spread the frosting over the warm rolls and enjoy!